Curašao, yes I still remember the warm water lobster club sandwitch. The meat of an entire lobster, local field greens, home made dressing, and toasted freshly made bread, for ~$9 US. This after 18 holes on a a Pete Dye course all to myself (litererally).

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"The question of who is right and who is wrong has seemed to me always too small to be worth a moment's thought, while the question of what is right and what is wrong has seemed all-important."

Couple of weeks ago I stopped by at their Seru Boca marina for a talk about a permanent docking space (the way it's going there, they should have offered me a better deal than regular week rate minus 10% discount)
In particular for dutch citizens, Curašao is a favorable early retirement location, out of the hurricane region and legally airtight : http://www.pwc.com/an/en/publication...2011-07_uk.pdf
(the g/f developed sj÷gren's syndrome, which altered the plans from south of France to the Caribbean, 3 years and counting till permanent residency)

Quite addictive local thing is the Karkˇ, aka pink conch, the es-karko of the Caribbean.

Interesting, with our over abundance of Maine lobster some locals are exploring our version of conch (really a big welk) as an income supplement. Like uni here it often gets tossed.

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"The question of who is right and who is wrong has seemed to me always too small to be worth a moment's thought, while the question of what is right and what is wrong has seemed all-important."

For Christmas dinner I just picked up fresh Maine lobster tails at $2.50 US each, while the high end restaurants continue to put $15 or more a person adders on menus when a dish with even a 100g or so of it is included. In general the luxury ingredient adders seem to be 1000% or more mark up.

__________________
"The question of who is right and who is wrong has seemed to me always too small to be worth a moment's thought, while the question of what is right and what is wrong has seemed all-important."

$2.50 is amazing, live Maine/Canadian did $12.50/lb wholesale sunday last.
I got me a frozen maine lobster, together with a pound of langoustines for a soup starter this evening, just put the shells on the stove for the bisque.

Also got me tasty prosciutto on the cheap for Xmas this year, as usual the only downside is the 5.5 lb
Getting started this morning for christmas brunch was the pits, right from slicing the ham, can't recall making such a mess of the kitchen before.